Do Belgian Yeasts vary much? Worth the extra cost?

[rmb]

We shall see the taste difference in 6 weeks.

I expect a different taste as well. I recall once using the WL San Francisco Lager and oh man did that beer taste different.

And it makes sense, considering yeasties are the ones eating the sugar and pissing the alcohol.

 

[stz]

I'm interested in how you get on with the S33. I picked it up as part of a big online order based on the description alone and put together an 'abbey' beer of my own devising.

After it took off at what must have been 105F+ it was done inside of 21 hours with a 67% attenuation. currently at 1.020 after sitting for 10 days.

I did some research after watching it basically boil itself alive within the first few hours of pitching and read all the mysteries of the origin, the EDME strain, the English providence etc, but I don't know why Fermentis would promote it as another thing. Plenty say it sucks, plenty say it made ok beer as long as you were prepared for it. I sort of agree with the 'abbey beer' description recommended for it. Try a Leffe Brune. They are fairly sweet and bar the strength from candi additions, wouldn't be far removed from an English mild.

 

[rmb]

You said "... it basically boiled itself alive." That is pretty funny.

I wonder if they can suffocate each other (yeast) or boil themselves with that aggressive activity?

Anyway, this is week #4 (Fri/Sat to be exact) on the primary. I am going to keg this weekend and let it sit for another month.

I will take FG tests to see where they stand. I did gradually raise the temp from 68 to 78 over the course of 2 weeks but let it sit in the 60s for at least 6 days.

Wy1388 was the most active all the way through... its like it doesn't even want to stop and this is week 4. S-33 was active early but then just stopped. It may have picked up a bit when the temp went up but it is a 2 pump chump ... where as Wy 1388 has stamina like a porn star.

Cant wait to start with the taste tests come late Sep through Oct.

Oh and T-58 is up next... I'll pitch that this weekend.

 

[rmb]

Wow. So both the Wy1388 and S-33 yeasts ended up at 1.20 FG... both the same. I just put both in the secondary. .. the keg. I didnt use much priming sugar... like 1/4 cup.

I wonder if the LME extract has anything to do with both having the same FG? I used the same LME from the same 33 lb jug. Same temp chamber so they had the same exact temps in 4 weeks.

What was most interesting was that the Wy 1388 is much lighter than the S -33. They look like 2 entirely different beers. I never kbew a yeast change could change the color of a beer? S-33 was darker.

I will do an initial taste test in 2 weeks, but I do plan to let sit in the keg for at least a month to 2 months.

Next up, I just pitched T-58 in 11.8 lbs of Pilsen LME with 3 oz of Saaz. It will be quite interesting to see how these all play out.

 

[Randy_Bugger]

1.020 sounds too high for 1388. 1.010 is typical.

 

[Denny]

Wow. So both the Wy1388 and S-33 yeasts ended up at 1.20 FG... both the same. I just put both in the secondary. .. the keg. I didnt use much priming sugar... like 1/4 cup.

I wonder if the LME extract has anything to do with both having the same FG? I used the same LME from the same 33 lb jug. Same temp chamber so they had the same exact temps in 4 weeks.

What was most interesting was that the Wy 1388 is much lighter than the S -33. They look like 2 entirely different beers. I never kbew a yeast change could change the color of a beer? S-33 was darker.

I will do an initial taste test in 2 weeks, but I do plan to let sit in the keg for at least a month to 2 months.

Next up, I just pitched T-58 in 11.8 lbs of Pilsen LME with 3 oz of Saaz. It will be quite interesting to see how these all play out.

I think you hit the nail on the head. Extract usually has a relatively high unfermentable content. If the wort is unfermentable, it doesn't matter how attenuative the yeast is.

 

[rmb]

Also, the target according to the online calculators were 1.018 or 1.019. The secondary might finish it up just in case.

I was surprised about the color difference between the 2 yeasts.

 

[Denny]

Also, the target according to the online calculators were 1.018 or 1.019. The secondary might finish it up just in case.

I was surprised about the color difference between the 2 yeasts.

NO calculator can accurately predict FG. Just forget about it.

 

[rmb]

So based on those results should I expect the T-58 to only get to 1.020 as well because of the LME limits?

 

[Denny]

So based on those results should I expect the T-58 to only get to 1.020 as well because of the LME limits?

I wouldn't be surprised if that was the case.

 

[Krazykripple]

just remember to aerate really well. that's helped me get a couple of extra points of attenuation with extract beers

 

[rmb]

Okay. Pulled the T58 out after 4 weeks on the primary.

It too measured 1.020 FG. And this yeast finished fast like in less than a week (activity) and the krausen was was clean (not a whole lot of mess). The beer was darker than the Wyeast 1388, but similar to the T33.

All 3 yeast types ended up at about 1.020 FG. All the LME came from the same 33 LB jug.

I am storing the T58 for 4 plus weeks in the bottles.

The taste test results will come soon.

I plan to buy a Duvel so I will know how aweful my beer really is. But who knows, I may like it differently.

Either way... I'll post a reply and pictures after tasting a few.

 

[rmb]

I think you hit the nail on the head. Extract usually has a relatively high unfermentable content. If the wort is unfermentable, it doesn't matter how attenuative the yeast is.

I think you hit the nail on the head. Extract usually has a relatively high unfermentable content. If the wort is unfermentable, it doesn't matter how attenuative the yeast is.

1) You were right Denny. All 3 yeast types ended up with the same FG after 4 weeks... even with the temp above 80 towards the end.

The same LME from the 33 lb jug seems to be the reason for this.

This is almost makes a good case to not use LME over all grain.

2) My other other question is... can boiling the LME for more or less time effect the color?

 

[Denny]

1.) Gee, you seem surprised! You can add more sugar to increase the fermentability. When I've designed extract recipes for Northern Brewer, I've had to add sugar that isn't in the AG version in order to hit the correct FG and mouthfeel.

2.) Yep

 

[rmb]

Thanks Denny. You have proved to be quite knowledgeable.